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Snacks & sweets · Korean home cooking

Bulgogi beef quesadillas

Thin soy-garlic beef and melted cheese folded into crisp tortillas for a quick Korean-Mexican home meal.

30 min2 servings6 stepsDifficulty: Easy
Bulgogi beef quesadillas

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Thinly sliced beef is unavailable

    Use instead
    Firm tofu
    Substitute quantity
    ½ of a 300 g packReference quantity: 150 g

    Pat dry and cut into thick strips. Pan-fry 4–5 minutes until lightly golden, then season with the soy-garlic mixture.

  • Substitute available

    If Medium wheat tortillas is unavailable

    Use instead
    Soft flatbreads
    Substitute quantity
    2 round pieces, about 20 cm wideReference quantity: about 80 g

    Choose breads that fold without cracking. Toast gently; thicker bread takes longer to crisp.

  • Substitute available

    If Shredded low-moisture mozzarella is unavailable

    Use instead
    Mild cheddar cheese
    Substitute quantity
    4 thin slicesReference quantity: about 80 g

    Lay evenly under and over the beef. Cheddar tastes saltier; avoid adding extra salt.

  • Substitute available

    If Unsweetened soy sauce is unavailable

    Use instead
    Unsweetened tamari
    Substitute quantity
    1 level eating spoonReference quantity: 15 ml

    Use the same volume. Taste after cooking because salt levels differ.

  • Optional

    Bulgogi has a little sweetness; omit for a more savoury filling.

  • Essential

    Mix into the sauce, not onto the bread.

  • Optional

    Cook with the beef until soft, or omit.

  • Substitute available

    If Neutral cooking oil is unavailable

    Use instead
    Mild olive oil
    Substitute quantity
    2 small teaspoonsReference quantity: 10 ml

    Use half for beef and half to lightly toast the folded tortillas.

  • Optional

    Add after the beef is cooked, or omit.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Mix the 1 level eating spoon of soy sauce, minced garlic and optional 1 small teaspoon of sugar in a bowl. Slice the optional onion. On a separate board cut any long beef slices into short strips; keep raw beef and its utensils away from ready-to-eat tortillas and cheese.

    Mix the 1 level eating spoon of soy sauce, minced garlic and optional 1 small teaspoon of sugar in a bowl. Slice the optional onion. On a separate board cut any long beef slices into short strips; keep raw beef and its utensils away from ready-to-eat tortillas and cheese.

  2. Step 2

    Step 2: Heat 1 small teaspoon of oil in a nonstick pan over medium-high heat. Add the beef and optional onion in a thin layer. Stir-fry for 3–4 minutes until the beef is cooked and the onion softens. A food thermometer should read at least 63°C in the beef; continue cooking if needed.

    Heat 1 small teaspoon of oil in a nonstick pan over medium-high heat. Add the beef and optional onion in a thin layer. Stir-fry for 3–4 minutes until the beef is cooked and the onion softens. A food thermometer should read at least 63°C in the beef; continue cooking if needed.

  3. Step 3

    Step 3: Pour the soy-garlic mixture over the cooked beef. Stir for about 1 minute until the liquid reduces and lightly coats the strips; a wet filling makes tortillas soggy. Transfer to a clean plate and allow the beef to rest for 3 minutes. Add optional spring onion.

    Pour the soy-garlic mixture over the cooked beef. Stir for about 1 minute until the liquid reduces and lightly coats the strips; a wet filling makes tortillas soggy. Transfer to a clean plate and allow the beef to rest for 3 minutes. Add optional spring onion.

  4. Step 4

    Step 4: Lay the 2 tortillas flat. Put half the mozzarella on one half of each tortilla, then divide the rested beef over it. Top with the remaining cheese. Fold the empty halves over the filling and press gently; keep the filling away from the edges.

    Lay the 2 tortillas flat. Put half the mozzarella on one half of each tortilla, then divide the rested beef over it. Top with the remaining cheese. Fold the empty halves over the filling and press gently; keep the filling away from the edges.

  5. Step 5

    Step 5: Wipe the pan clean, add the remaining 1 small teaspoon of oil and heat over medium-low. Add both folded quesadillas, or cook one at a time if the pan is small. Toast for 2–3 minutes per side, flipping with a wide spatula, until the outside is golden and cheese has fully melted. Lower the heat if the bread colours too quickly.

    Wipe the pan clean, add the remaining 1 small teaspoon of oil and heat over medium-low. Add both folded quesadillas, or cook one at a time if the pan is small. Toast for 2–3 minutes per side, flipping with a wide spatula, until the outside is golden and cheese has fully melted. Lower the heat if the bread colours too quickly.

  6. Step 6

    Step 6: Move to a clean board and rest for 1 minute so the cheese holds the filling. Cut each folded tortilla into two or three wedges and serve warm. Check the centre is hot and the beef has no raw pieces. For young children, cool and cut into smaller pieces.

    Move to a clean board and rest for 1 minute so the cheese holds the filling. Cut each folded tortilla into two or three wedges and serve warm. Check the centre is hot and the beef has no raw pieces. For young children, cool and cut into smaller pieces.

03 / Enjoy your meal

Finished dish

Finished dish: Bulgogi beef quesadillas
Bulgogi beef quesadillas
Helpful tips

Makes two folded quesadillas. If using tofu instead of beef, pan-fry it first as stated in the replacement and avoid breaking it when filling. Cooked beef should reach 63°C and rest at least 3 minutes; check with a thermometer. Check tortillas, soy sauce and cheese labels for wheat, soy and milk. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; store at 4°C or below for 3–4 days and reheat to 74°C.

Enjoy every bite

How to enjoy it

Let the folded quesadilla stand briefly before cutting so the cheese holds the beef inside. Serve with a fresh cucumber salad instead of a second rich sauce.

Serve it with